Name: Butternut Squash Soup with Spinach Salad & Lemon Poppy Seed Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 3 small butternut squash; 3 medium carrots; 2129 ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; ¾ cup dried cranberries; 3 Gala apples; 3 (2 ½ cm) pieces ginger root; 3 lemons; 0.375 cup pumpkin seeds; 0.375 cup walnuts; 355 ml whole milk; 3 medium yellow onions; cinnamon, ground; curry powder; Dijon mustard; extra virgin olive oil; honey; onion powder; poppy seeds; salt

Butternut Squash Soup with Spinach Salad & Lemon Poppy Seed DressingButternut Squash Soup with Spinach Salad & Lemon Poppy Seed Dressing — a 40-minute dinner recipe with 21 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

3 small butternut squash

3 medium carrots

2129 ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

¾ cup dried cranberries

3 Gala apples

3 (2 ½ cm) pieces ginger root

3 lemons

0.375 cup pumpkin seeds

0.375 cup walnuts

355 ml whole milk

3 medium yellow onions

cinnamon, ground

curry powder

Dijon mustard

extra virgin olive oil

honey

onion powder

poppy seeds

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and small dice the carrots. Peel and small dice the onions. Peel and mince or grate the ginger.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom.

Add the carrots, onions, and ginger to the pot. Cook, stirring occasionally, until the veggies are tender, 6-7 minutes.

Meanwhile, trim off and discard the ends of each squash. Halve squashes lengthwise and scrape out the seeds; peel and small dice the squash. You should have about 12 cups of diced squash.

Add the squash, broth, and spices to the pot. Bring to a boil over high heat, then reduce to a simmer and cook until squash is fork-tender, 10-15 minutes.

Juice half of the lemons into a large bowl; add the oil, honey, Dijon, onion powder, and poppy seeds. Whisk to combine the dressing.

Core and medium dice apples.

Roughly chop walnuts.

Add the spinach, feta, walnuts, cranberries, and apples to the bowl with the dressing. Toss to combine and set aside.

Once the squash is tender, juice remaining lemons into the pot. Add the milk. Stir to combine and remove from the heat.

Pureé the soup with an immersion (hand) blender or regular blender.

To serve, divide the soup between bowls and top with pumpkin seeds. Serve with the salad and enjoy!

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